Seblak
Sign in to saveSeblak (, ) is a Sundanese savoury and spicy dish, originating from the Sundanese people in Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.
Key facts
- Food.name
- Seblak
- Food.image
- Seblak di Garut.jpg
- Food.image_size
- 285px
- Food.caption
- Seafood seblak
- Food.country
- Indonesia
- Food.region
- Bandung, West Java
- Food.course
- Main or snack
- Food.served
- Hot
- Food.main_ingredient
- Wet kurupuk cooked with scrambled egg, vegetables, and other protein sources (chicken, chicken feet, seafood, or beef sausages), with spicy sauces including garlic, shallot, kencur, sweet soy sauce, and chili sauce.
- Food.variations
- Seblak kering (dry seblak) or kurupuk seblak which is actually a spicy kurupuk (traditional cracker)
via Wikipedia infobox
Article
7 sectionsContents
- Etymology
- Ingredients
- Origin
- Viral trend
- See also
- References
- External links
Seblak (, ) is a Sundanese savoury and spicy dish, originating from the Sundanese people in Indonesia. Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.
==Etymology== The word seblak may have originated Sundanese that is Nyeblak or surprising, because it tastes spicy and rich in spices. Seblak also refers to ingredients of Sundanese cuisine, made from cikur or Galangal (Kaempferia galanga).